Ingredients
- 8 ea. littlenecks
- 10 oz swordfish, cubed
- 1/4 lb. calamari rings
- 2 small red potatoes, diced
- 1 cup sliced French green beans
- 2 cup clam juice
- 1 small can diced tomato
- 1/2 cup white wine
- Pinch saffron
- 1 Tbl. Surfs Up seasoning
- Bay leaf
Ridiculously Easy, Seriously Good
This New England seafood stew proves you don’t need a complicated recipe to get big flavor.
Everything goes into one pot, finished with Surfs Up, bringing that citrusy, coastal depth that ties the whole dish together. Simple, rich, and exactly what you want when seafood is the star.
Preparation:
- Add all ingredients to a Dutch oven over medium heat.
- Bring to a boil, then reduce to a simmer.
- Season with Surfs Up and adjust to taste.
- Let simmer for about 1 hour to allow the flavors to fully come together.
- Serve hot.
Pro Tip:
Don’t overcook delicate seafood—if using shrimp or scallops, add them toward the end of cooking to keep them tender.
Make It Your Own:
- Mix and match seafood—clams, shrimp, cod, scallops all work
- Add a splash of white wine for extra depth
- Toss in potatoes or corn for a heartier version
- Finish with fresh herbs or a squeeze of lemon
What To Serve It With:
Serve with crusty bread for dipping or oyster crackers on top. A simple side salad rounds it out nicely.
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